Tuesday, September 25, 2012

If
you are a pumpkin pie lover, don’t miss the opportunity to taste other types of
winter squash this season. While pumpkin is the most popular, other varieties
have a subtle sweetness that pleases even fussy eaters. Acorn, Spaghetti,
Butternut, Blue Hokkaido, Hubbard, Kobocha, and Delicata are types that grow
well in the High Country and are abundant at farmers’ markets.

Go
ahead and buy more than you can eat. Winter squash may last up to three months if
stored in a cool, dry place.

Like
other orange colored vegetables, it’s an incredible source of beta-carotene,
which has been shown to reduce the risk of breast cancer in pre-menopausal women.
Most kids enjoy this great source of vitamin C, known to boost the immune
system and help protect them from fall pathogens.

For
safety, scrub squash with a vegetable brush under running water just before
cutting. Upper body strength and a very sharp knife are assets. A vegetable
peeler makes removing the skin easier.

This acorn squash recipe is the easiest, fastest way that I’ve found to
prepare winter squash. No peeling required.

Baked
acorn squash

1
acorn squash for 2 people

1
tablespoon butter

Cinnamon

After
scrubbing with a vegetable brush, cut the squash in half and scoop out the
seeds. Place ½ tablespoon of butter in the concave of each squash half. Place
in a ceramic baking dish with a lid. Add ¼ inch water to the bottom of the
dish. Sprinkle each squash half with cinnamon and cover with lid. Microwave
until meat of the squash is tender, about 3 minutes for each squash. Mix the
tender squash with the butter and cinnamon. May serve in the skin.

This
stew recipe is perfect for cool autumn days. I like to double the recipe and
freeze half to serve later on busy evenings.

Butternut
harvest stew

2
tablespoons butter or olive oil

1
½ pounds boneless chicken or lean pork, cut into 1 inch cubes

1
medium onion, chopped

2
cloves garlic, minced

Heat
fat in a large pan and add all ingredients, sautéing until meat is no longer
pink.

Monday, September 17, 2012

Mountain farms will soon benefit from N.C. Tobacco Trust Fund Commission's recent funding of WNC Agricultural Options. With support from the Commission, WNC AgOptions will award area farmers a new round of $3,000 and $6,000 grants, for a total of $145,000. WNC AgOptions is accepting applications until November 16.

WNC AgOptions, a program of N.C. Cooperative Extension and WNC Communities, continues its nine-year history of helping farmers diversify their businesses. "I am excited that the N.C. Tobacco Trust Fund Commission funded this program again this year," said Ross Young, Madison County Extension Director and WNC AgOptions steering committee leader. "There is no doubt that agriculture in Western North Carolina has become stronger because of WNC AgOptions and we expect the 2013 program to continue with outstanding applications from farmers hoping to keep their farms strong in these ever-changing times."

WNC AgOptions awards farmers who propose diversification projects that will help their businesses grow and succeed. The seed money offsets the risk of trying something new and gives farmers the chance to demonstrate new farming techniques and marketing tactics to the agricultural community.
Applications are available at www.wncagoptions.org and at local Cooperative Extension Centers. Interested applicants should contact their local Extension Agents by October 12 to notify them that they intend to apply.The application postmark deadline is November 16.

The administrator of WNC AgOptions is WNC Communities, a non-profit organization that has roots as far back as 1947 and hands in the development of such influential regional projects as the N.C. Arboretum, the WNC Agricultural Center, and, most recently, the WNC Regional Livestock Center. WNC Communities is dedicated to providing a unique forum for leaders in western North Carolina to carry out innovative programs to improve the quality of life for rural communities and to enhance the agriculture economy.

Friday, September 14, 2012

With summer winding down, locally grown, vine-ripened
cantaloupe will only be available for a few more weeks. Don’t miss the
opportunity to enjoy this seasonal treat and super food for all. It’s so sweet,
yet contains only fifty-four calories and all the vitamins C and A needed for a
day in one cup of cubes.

Melon is an excellent choice for people with diabetes,
satisfying the sweet tooth with only 16 grams of carbohydrates per cup.

Cantaloupes are an ancient treat, with the first cultivated
by the Egyptians and later the Greeks and Romans. Legend has it they entered
the “New World” via Christopher Columbus on his second voyage in 1494. Today,
the North American cantaloupe has a firm golden skin that looks like it’s
wrapped in netting. Some varieties harvested in other parts of the world have
smooth skin.

Purchasing melons from a local source is a smart
choice. Less handling means less chance of pathogen exposure from humans. A
recent recall for cantaloupe due to Salmonella contamination from a farm in
Indiana makes us aware of this issue. Salmonella is found in the intestines of
animals, including humans and wild animals, such as deer, livestock, pets and
even birds. Heat kills salmonella, but cantaloupe is not served cooked.

Washing melon before cutting is essential. Research
has shown that bacteria may be pushed into the meat of the melon when cutting.
Washing with a scrub brush under running water can reduce the risk of pathogen
introduction. Research hasn’t shown that produce washes are effective in
killing pathogens, but they are formulated to not leave a residue on produce,
so aren’t harmful.

If you would like to preserve melon for later, try
this recipe:

Melon Mint Freeze

1 cantaloupe

40 or so leaves of fresh mint

After thoroughly scrubbing melon under running water,
cut it into cubes. Place melon in blender with fresh mint and blend until
smooth. Pour into appropriate sized plastic container with lid. Place in
freezer. Take out of freezer 30 minutes prior to eating. Scoop into bowls for a
refreshing, sorbet-like treat.

Cantaloupe Smoothie

2 cups cantaloupe, cut into chunks

1 cup milk

1 ½ cups yogurt

2 – 4 tablespoons honey, or to taste

Combine all of the ingredients in a blender and
process until the mixture is smooth.

Tuesday, September 11, 2012

Watauga County Cooperative Extension partnered with the Daniel Boone Native Gardens to celebrate the vast contributions of Extension Master Gardener Volunteers in the High Country. Year after year, these trained individuals give back to their community with horticultural experience, expertise, and invaluable sweat equity! Volunteers enjoyed a gorgeous morning at the Native Gardens, visiting with one another, touring through the garden and observing the Bird and Butterfly Garden, a project between the Watauga County Extension Master Gardeners and the High Country Audubon Society.

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We are located at 971 West King Street, Boone, NC 28607.

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